I also made a WONDERFUL dinner (seriously impressed myself and my husband and even my picky todder ate his whole taco) and for the side I just peeled and cut up a sweet potato, beets from the share and an onion. I used leftover bacon grease but you can use any oil (we love bacon what can I say?) and put them all cubed into a glass roasting pan with some salt and pepper and a bit of garlic and baked at 425 for about an hour stirring at random intervals to coat with the seasoning and oil.
And FINALLY-someone has SHARED A RECIPE! YAY! I’m so happy to see some feedback and easy recipes for staples in our boxes. a huge shout out goes to Chris-and I will for sure be making this with the next batch of endive I get! Thank you Chris for your contribution we always appreciate the recipes that you share so feel free to email Jenny with a suggestion to add to our blog.
As an aside, I make a soup with endive that is super easy and great if one has a cold.
A take on chicken noodle soup:
1 head endive cut up2 medium onions diced (use your leek whites instead and save the green parts for later)
6 cups chicken bone broth or homemade stock ( don’t bother with the commercial stuff- yecch) The real stuff is worth the time. Have slow cooker- can make stock!6T olive oil
garlic if desired
1/2 c noodles- I use rice noodles because I am gluten intolerant.
Salt and pepper to taste
Sautée leaves gently coating them with oil in pan. Add onions then garlic- throw in stock and boil for 5 minutes or so- Add noodles
Here is a note from the farm:
This is the week that I see how wonderful our farm share team of harvesters and packers (and the farm staff too!) really are! I have been seriously out of commission for almost a week I’ve been so ill. Thankfully, I’m on the mend now and their are some wonderful people working extra hard to bring you the best from our farm this week. Enjoy!